Soy-Honey Glazed Fish and Rice Bowl

This flavorful fish and rice bowl recipe takes cues from many world cuisines, making something entirely original. Soy and honey are a salty-sweet match made in heaven—think: a sophisticated hoisin sauce. If you’re gluten-free, make sure to buy gluten-free tamari, a wheat-free soy sauce. Affordable, sustainably sourced swordfish is often in the freezer aisle of the grocery store. Just defrost the filets completely before proceeding with the recipe.

Ingredients

1 cup long-grain white rice

¼ cup honey

2 tablespoons tamari

2 tablespoons olive oil, divided

1½ pounds swordfish, cut into 1-in. pieces

¼ teaspoon kosher salt

¼ teaspoon black pepper

½ red onion, thinly sliced

4 heads baby bok choy, halved lengthwise

½ cup fresh cilantro leaves and tender stems

¼ cup chopped roasted, salted peanuts

Lime wedges, for serving

Nutritional Information

Calories 599

Fat 22g

Sat fat 4g

Cholesterol 97mg

Fiber 2g

Protein 37g

Carbohydrate 63g

Sodium 627mg

Sugar 19g

Calories 599

Fat 22g

Sat fat 4g

Cholesterol 97mg

Fiber 2g

Protein 37g

Carbohydrate 63g

Sodium 627mg

Sugar 19g

How to Make It

Step 1

Cook rice according to package directions; keep warm.

Step 2

Meanwhile, stir together honey and tamari in a small bowl; set aside.

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over high. Season fish with salt and pepper and cook, undisturbed, until browned on one side, about 2 minutes. Turn fish, add onion, and cook, tossing gently, until fish is browned and cooked through, about 4 minutes. Transfer to a plate.